Executive Head Chef Alex Craciun, who has worked within The Social Company for four years, previously sous chef at Pollen Street Social.
In preparation for the launch, Alex relocated to Japan on a research trip, spending the year studying at the Kyoto Culinary School. He also worked at restaurant Kikunoi under Chef Yoshihiro Murata in Kyoto then RyuGin under Seiji Yamamoto in Tokyo. He is now set to bring his culinary experience and expertise of Japanese cuisine to Sosharu.
Jason said: “Sosharu is a complete departure from anything I’ve done before, which makes it that much more exciting for us. This restaurant has been a long time in the making as we wanted to get it right – Alex has dedicated himself to learning everything there is to know about Japanese food in the past couple of years and the result is some incredible cooking. I can’t wait to open the doors.”
Serving casual yet refined Japanese cuisine using British seasonal ingredients, Alex’s menu will comprise small dishes, with sections dedicated to different specialities including temaki, hibachi grill, yaki grill, tempura, sashimi and more.
Guests will be encouraged to try innovative dishes from each section such as chashu pork belly, udon, king oyster; bream sashimi, shichimi, crispy potato; Scallop, yuzu butter, fresh nori; and sukiyaki wagyu beef, glass noodles, young leeks. Desserts include apple pie, miso butterscotch; and white sesame, chocolate, miso caramel.
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